We love the traditional foods of the holidays…like Brussels Sprouts! But sometimes we just want to “shake it up”. This recipe takes one of our favorite veggies and uses it in a creative and beautiful salad. This crisp and crunchy full-of-flavor salad can convince even the sprouts haters to convert!

Parsley adds a bright green flavor to this salad, enhancing its fresh, lively taste. It also is a super powerhouse when it comes to anti-inflammatory and anti-carcinogen food chemicals. It can even boost your immune system  – something we all want to do! Add 2 TB to your dish today and you’ll get all the wonderful health benefits of vibrant green parsley.

Festive Brussels Sprouts Salad

4 Cups ***Shredded Brussels Sprouts

2 Cups Shredded Carrots

½ Cup Thinly Sliced Green Onions

½ Cup Thinly Sliced Fennel or Celery

½ Cup Pomegranate Seeds

½ Cup Golden Raisins

½ Cup Chopped Toasted Pecans

2 TB Minced Parsley

Place all the ingredients in a bowl and toss with the Honey Dressing.

Honey Dressing

1⁄2 Cup Extra Virgin Olive Oil

4 – 6 TB Apple Cider Vinegar

1 TB Dijon Mustard

2 TB Honey

Sea Salt and Freshly Ground Black Pepper to Taste

Shake the ingredients together in a jar.

***Chef Nancy likes to use the Cuisinart shredding blade to quickly reduce the whole little heads to shreds, (we couldn’t resist the rhyme), but you can use a mandoline or even a knife.